It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Another reason I Love this forum... My favorite duo of all times, Barney and Andy. I still laugh out loud when I see them for the 30-70th time. I can truly say, there will NEVER be another Andy. The all time best TV Dad!
In general it seems to me that Eggheads are well armed!!
Who's going to start the thread " What is your favoite gun"? I would, but I am way to new to stir the Off Topic hornets nest.
My favorite is my XDM 9mm
XDM 40cal. compact is my co…
I am enjoying this! Woodworker, (started @ 10 years old) drummer, camping about 40 days a year, guns and NRA. DAWG fan and well as Dog lover. My passions are being a husband, father, and follower of Christ.
Free advice, Our kids are grown. We …
I googled best price for LBGE about a year ago. I got a large w/nest and tools for $799 at a hardware store about 40 miles from me. (Georgia) Needless to say I was the 1 customer of the day, The owner said he bought in very large quantity and it…
I am a woodworker, so I sharpen a lot. DO NOT waste your money on high end knives. The trick is keep it sharp. Meaning don't let it get dull. Most important do not put any knife in the dishwasher. The high heat works against keeping the metal s…
Hillbilly, Everybody likes something different. I experiment every time I cook. This is my rib likes;
325 F w/ wood chunks
No foil while cooking
dry rub w/ mustard
I like the bark. Hotter temp seems to give a better bark.
I take all pork off the …
I agree, cooked too long. The bark is the best part. If it gets to hard for you, wrap in foil and place it in a cooler for a couple of hours after it is cooked. The slow cool down will soften the bark and you get lots of juices.
I use this method …